the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.

China

Steamed Rice

2 cups long-grained white rice
4 cups water

Rinse rice in a bowl of water, then drain. Repeat until water is
clear. Combine rice and water in a saucepan. Bring to a boil, then
reduce heat and cook for 15 minutes. Remove from heat and let sit
for 15 more minutes. Serve hot.